Oh I just love red cabbage..so much better than the stuff from the jar! This is a great recipe..I just tweaked it a tiny bit. Used 2 apples and added a diced onion which I sauteed in butter first, then added everything else. Instead of white vinegar I used apple cider vinegar just because I love the flavor of it so much more than white. I also added a bay leaf and some caraway seeds and cooked it all for an hour and a half. It was surprising not to see any salt or pepper listed as part of the recipe..definitely needs both. But overall a wonderful comfort food side dish that went really well with pork tenderloin and roasted acorn squash. Thanks for sharing..will make again!

Really great cookies..came out light and fluffy, not overly sweet. I would either use salted butter next time or add 1/4 teaspoon salt just to enhance the flavor a bit. These would be delicious with a bit of lemon zest as well. I will be making these for Christmas and will frost with cream cheese frosting. Thanks for sharing such an easy recipe!

This was very nice! I added frozen spinach, used fresh parsley and added some fresh oregano as well. In addition to the shrimp I used some fresh sea scallops. I overcooked the spinach a bit but in general the whole dish was very good. Easy, quick and tasty recipe..will keep this one around!

Loooove this!I used 6 granny smith apples and piled them in a pie plate rather than a 9x13 dish. Instead of butter I used Can't Believe It's Not Butter sticks. Worked great! The topping turns out nice and crunchy and I threw in some salt, cinnamon and nutmeg for a little added spice. I also reduced the sugar in the apples to 3/4 cup since the topping is very sweet. Probably could even do with only 1/2 cup sugar. My apples were very tart and the crisp still came out nicely sweet, almost a bit too much. Definitely do not add any water..the juice from the apples combined with the sugar is more than enough to make a beautiful filling. I love this recipe..it's so easy and came out great..fool-proof baking instructions as well. Thanks!

Yum! My grocery store only had smoked ham hocks and they looked dry and unappealing so I used pork chops instead. Dredged the chops in flour and browned them before adding to the slow cooker. Also used chicken stock instead of water and bouillon and just threw it all into the slow cooker at once. Instead of garlic powder I used minced fresh garlic and also added a Tbsp of brown sugar and a splash of cider vinegar to add a little tang. Cooked on high for just over 3 hours and it came out great! Awesome comfort food with a delicious flavor and soft texture. Before serving I took some of the cooking liquid and reduced it in a pan with white wine and sour cream to make a nice gravy. Yukon gold potatoes and fresh green beans were perfect for this. I'm sure it would also be delicious with ham or smoked sausage. Maybe next time!

Yum! Made this sauce to go with the Oregon Salmon Patties from this site. I used rice milk because of a whey allergy and added dill. I think some white wine would also be a nice addition, will try that next time. I love the simplicity of this sauce and it came together really quickly. Be sure to whisk quickly and have all your ingredients ready to go because you can easily burn this sauce if you let it sit on the heat. Thanks for sharing, will try this on tilapia and probably shrimp too!

I love how easy this recipe is and how much room there is to experiment. I used half white and half brown sugar, added cinnamon and nutmeg and fresh blueberries. Sprinkled cinnamon sugar on top before baking too. Make sure to coat the blueberries in flour before you add them to the batter so that the batter doesn't turn that awful blueish green color. I also had to substitute rice milk for the regular milk due to a whey allergy but it works fine and is lower in fat. I'm looking forward to making these muffins again and trying different variations such as whole wheat flour, wheat germ, apples and walnuts, maybe carrot raisin or banana berry. Thanks for sharing..everyone can make great muffins using this recipe!

Flour? No way! Only the starch from the potatoes is necessary. By the way, I am 100% Lithuanian and grew up on this stuff and it's called Kugelis. The Lithuanian language gives gender to the noun. Kugelis is a masculine word, ending it with an "a" would change it to a feminine word and therefore it is incorrect. But thanks for sharing the recipe..it's a pretty good one. For anyone who thought it was bland..yeah it's supposed to be that way, all Lithuanian food is bland and there is never ever any kind of cheese or garlic salt in Kugelis.

I was a bit skeptical when I saw how thick these pancakes were, expecting them to be heavy and dense but they weren't at all. Light, fluffy and delicious is all I can say! I used home-made buttermilk (1 Tbsp lemon juice in one cup milk, let sit 5 min) but didn't change anything else. These should definitely be made on a griddle because I had some trouble getting them to cook through without burning them on my regular stainless pan. I will invest in a griddle because these pancakes are awesome and I will make them again. I also added fresh blueberries..I coated them with a little flour before adding to the batter and folded them in carefully. That way they don't turn the batter blue..works for all types of batters with fresh fruit!

Better than shrimp you get at a restaurant! This was a beautifully simple and delicious marinade. I followed the recipe but increased the lemon juice since I love lemon and seafood together. I also used fresh oregano since it grows in my herb garden. Always use more fresh than dried herbs when recipe calls for dried. A few minutes on the grill and it was awesome! I made extra to have leftovers for tomorrow but ended up eating everything because it was so good!! I would love to try this marinade on chicken or fish, just marinate the fish for 30 mins max or it gets mushy. Chicken could go a couple hours. Thanks for sharing this recipe..it will now be a grilling staple!!

Oh I wish I tasted this before I cooked my chicken with it because all I could taste was the salt because it overpowered everything else. I used fresh garlic and onion and doubled the cayenne because I like things spicy but the salt just killed it. I will try this recipe again but use way less salt!

Great list of ingredients. I omit the MSG; the natural spices go well together all on their own.

Absolutely amazing!! Such a nice simple recipe with wonderfully balanced flavors. I cut the recipe in half and used a can of diced tomatoes and added whole mushrooms. I browned the shanks in olive oil and then put those in my slow cooker and sauteed the onions, garlic and carrots in the lamb fat. Those went into the slow cooker as well and all the other ingredients followed. I also threw in a Tbsp of brown sugar to balance the acidity of the wine. I used a good dry cabernet sauvignon which was perfect. On the advice of another cook I let the shanks sit overnite in the fridge and reheated the next day. I was able to skim off some of the fat and reduced the sauce and thickened with cornstarch. Served with mashed potatoes and broccoli. So wonderful..amazing comfort food! The meat just fell off the bone and had such a deep flavor from the wine and rosemary I cleaned my plate! This recipe is awesome because it's simple, easy and absolutely delicious!!! Toss it in the slow cooker on low and 7 hours later it's beautiful. The whole house smelled great too! Enjoy!!

Who knew pizza crust could be so easy? I didn't have bread flour so I used all-purpose and it came out very light and delicious. I made my pizza a sicilian style and topped it with ground sausage, mushrooms and green peppers. I also used a thick home-made sauce. 2 cups of shredded cheese were enough and 20 mins later.. yummy home-made pizza! Will definitely make this one again. Very easy!

Awesome! What a super easy recipe. One of the best chicken recipes I've ever tasted. I doubled the garlic and next time would maybe triple it. I love garlic! I also used half white sugar and half brown to get that nice dark color. I am sure it would be even better with fresh ginger too. I baked it for 30 mins and turned it over and baked for another 25 mins and basted every 15 mins with the sauce. Had a nice carmelization and didn't dry out one bit! I didn't even have to cover the pan with foil, I just stuck it in the oven and it came out great! Served it with white jasmine rice and sauteed green beans. Wonderful..thanks for sharing!!

This is wonderful. Give yourself plenty of time to prepare this recipe because the pesto took forever! The amount of pesto is small so my blender was a bit big for it. I had to stop and scrape and pulse it over and over. Eventually I gave up so it was a bit crunchy but I liked it! Maybe it would make sense to double the pesto and save some for another meal. It would be great on shrimp or chicken. I broiled the mahi mahi and served it with rice and sauteed brussels sprouts. Be sure to use a dry white wine such as pinto grigio because the roasted red peppers can be quite sweet. I let the roasted red pepper sauce reduce for a while so it was thicker. Make sure you drain the peppers well because the juice can hide in the bowl of the peppers and make the sauce too thin. Both the pepper sauce and the pesto need salt and pepper before serving. Definitely try this recipe..it's great for guests if you make the sauces ahead of time. Feels like a beautiful restaurant meal! Thanks for sharing it!

Oh wow delicious!!! This is one of the best recipes I have tried in a long time. I love Greek food and ethnic flavors. This is it! I used more than half a pound ground lamb and a high-quality feta cheese. Makes a difference when you use the good stuff. I used only 4 peppers and the rice was uncooked. I would use cooked next time as it came out a little chewy. I also like my peppers spicy and saucy so I tripled the garlic and added some crushed red pepper to the sauce. Instead of just a cup of sauce I used a can of crushed tomatoes, the juice of one whole lemon and a couple tablespoons of sugar. I figured the peppers would cook faster if I browned the lamb with the onions. I also threw in a few tablespoons of sauce with the meat and rice and tripled the dill because I just love fresh dill. Baked for an hour and it came out just beautifully. Perfect spot on Greek flavor..better than my local restaurant! Thanks so much for sharing this recipe. I LOVE it!!!

MMM! Really good dessert. I loved the fluffy texture. I used 1/3 less fat cream cheese and Skippy natural peanut butter (has less sugar but doesn't need stirring). I bought the wrong size whipped topping container so I only had enough to mix in with the peanut butter and cream cheese but it was fine. I didn't miss it on top. I think I would either increase the peanut butter or decrease the whipped topping in the mixture because I wanted a stronger peanut butter flavor. Instead of putting the peanut butter cups on top I chopped them up and put them in the bottom of the crust and covered them with the filling. Next time I might mix them in with the filling and sprinkle more on top because they were so good with the cool smooth filling! I also drizzled chocolate syrup over the whole thing when serving. Yum! Really light and fluffy, didn't taste overly sweet or rich like some peanut butter desserts. Probably would be great with a chocolate crust or maybe even chocolate whipped topping instead of regular. Great recipe, easy and fast to prepare. Just be sure to chill overnite!

Definitely a 5 star for flavor but 4 stars for the way the recipe is written! The first step should be to whip the cream. Also, in case people don't know the bowl and beaters should be chilled in fridge for a while. Use a metal bowl..I just put the entire bowl and beater from my Kitchen-Aide mixer into the fridge for 15 minutes. Also, how frothy should the egg yolks be? I made mine frothy but when I stirred in the chocolate I did get some lumps. I kept going with my wire whisk and eventually they evened out. Probably should have used room-temp eggs. I used Ghiradelli semi-sweet chocolate which came out a tiny bit bitter. It was either that or the rum I used instead of the Irish Cream. I'd love to try this recipe with white chocolate or milk chocolate and Frangelico (hazelnut liquer). Finally, make sure you beat your egg whites until stiff and dry, not just stiff. Mine were a little too damp and I ended up with some lumps in the final mousse. It really did taste great with whipped cream and fresh strawberries on top. It was 10 times better the next day! The time in the fridge must have allowed the texture to get fluffy but still thick and creamy. Definitely chill the mousse for a couple hours..that detail was left out. Thanks for sharing a great recipe..overall it was delish!

Cinnayum! I really like this recipe, though the rolls came out a little bread-like with crisp edges. Not bad, but not all soft and sticky-greasy like some. I doubled the filling and can't imagine putting in any less. I should have let them rise a bit longer and maybe added some butter to the dough but overall a very nice recipe with not too many ingredients. Although I'm an experienced cook, I've never made cinnamon rolls before so I think they were pretty good taste-wise. However, I used a knife to cut them..not smart because they smushed and I had to reshape them but then the filling spilled out so it got messy. Once I topped the rolls with Cream Cheese Frosting II from this site all was good. The frosting covered up the weird shape and uneven filling! Overall, this is a good recipe..give it a try!